Pineapple Filled Donuts Recipes

Steps:

• Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed.
• Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
• Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely.
• Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.

Steps:

• Heat oil to 375.
• Lay pineapple slices on platter lined with paper towels to soak up any excess juice.
• In a shallow bowl, whisk together pancake mix, water and vanilla. Batter will be slightly lumpy.
• Coat pineapple slices in batter.
• Fry in hot oil 1-2 minutes per side until golden brown.
• Place donuts on another plate covered with paper towels to drain. Sprinkle with powdered sugar.

Steps:

• Reserve 1 1/2 tablespoons pineapple syrup for glaze.
• To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
• Heat oil to 375 degrees F.
• Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once.
• Remove with slotted spoon; drain on paper towels.
• Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar.
• Serve warm.
• For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.

Steps:

• Mix together in saucepan above ingredients until thick.
• Cook First until thick, let cool while making dough.
• Mix all ingredients together into a dough. Roll out dough very thin onto a floured surface. Cut out circles with a cookie cutter.
• Place one teaspoon of filling onto cut out cookie, place another cookie on top of filling and press ends together gently.
• Bake in preheated 375°F oven 12-15 minutes or until lightly brown around the edges.
• Depending on the size of the cookie cutter, this can make approximately 125 cookies. They can be refrigerated and are good cold as well as room temperature.

Steps:

• Preheat oven to 425 degrees F.
• Use a biscuit cutter to cut the pineapple into 4 inch rounds with a 2 inch interior hole. On each pineapple ring, arrange an onion ring, and a 2-3 quarters of the cheese.
• Wrap a slice of bacon around the pineapple ring, trying not to overlap too much. Continue, using 2-3 pieces per ring. Lightly brush with BBQ sauce.
• Arrange the bacon donuts on a sheet pan lined with a wire rack. Bake for 15-20 minutes, until bacon is browned. If bacon is full cooked but not brown, broil for 1-2 minutes.
• Serve with extra BBQ sauce.